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8 Ways You’re Damaging Your Hair Without Realizing

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8 Ways You’re Damaging Your Hair Without Realizing

In just a single day, your hair can endure washing drying, brushing, heating, and styling. If this is a routine practice, then before long your hair may start to show signs of damage, like frizz and split ends.

Hair will naturally thin out and look dull with age, but there are steps that anyone can take to stop or even reverse this problem. These are the most common mistakes that are made, but the good news is that they are easily fixable to bring your hair new life.

1. Too Much Conditioner

The ends of the hair are the only parts that truly need conditioner. Start with a dime sized amount and dispel it through the hair. When needed, up the amount, but never apply more amount than the size of a quarter.

This will benefit your hair and your wallet – using less product every time you wash will prolong the life of a bottle of conditioner.

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2. Sun Damage

Sun damage can lead to a dry and itchy scalp as well as battered hair. The good news is that a sun damaged or dry scalp can be repaired. Try to resist itching if you are dealing with irritation, and try a white vinegar rinse in the shower. This will help get rid of the residue and will relieve the irritation.

Dandruff relief shampoos will also help with itching. Specialty repairing shampoos and conditioners aim to repair the hair and scalp after exposure to the sun. To prevent the damage, consider wearing a hat when outdoors for a long period of time.

3. Washing Every Day

In general, hair should be washed only as often as needed, which is every 2 to 3 days. Any more frequently than this and the hair is stripped of its natural oils that help to protect it and keep it shiny.

Over washing will also quickly dull dyed hair. If working out keeps you washing your hair daily, try rinsing with water only and then conditioning the hair ends. Dry shampoos are widely available through many retailers, even made in shades to match most hair colors.

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4. Using Too Much Heat When Styling

Many modern styling tools now come with adjustable heat settings, and your own setting will depend on the type of hair that you have.

It is recommended to start at 300 degrees and only gradually increase the heat, if you are not seeing the desired results. And remember, do not ever use hot tools on hair that is wet, and always use a heat protectant product.

5. Brushing Hair When Wet

Strands of hair are much weaker when they are wet, and one of the biggest mistakes to make is forcing a brush through it. Try to brush your hair before getting in the shower to untangle knots.

Consider using a wide-tooth comb while in the shower to work the conditioner in and remove knots from the ends up to the roots.

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6. The Wrong Type of Shampoo

Cleansing agents in shampoos, like sulfates, have gained popularity. Though there are no health hazards that come from them, these chemicals do have a tendency to dry out skin, hair, and the scalp while stripping away color.

Sulfate-free shampoos will help with frizziness, split ends, and tangling.

7. Avoiding Haircuts

The average length of time to go between trims is about 3 months. Even if you are trying to grow your hair out, when you begin seeing split ends, you should opt for a trim.

Damage will continue up the shaft and eventually necessitate a cut of more length than you may want.

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8. Too Many Chemical Treatments

On an average, you should only be getting about 2 treatments per year, not including coloring. Not only can they harm your hair if used too often, it is not healthy to breathe them in regularly.

The more frequently a process like relaxing is done, the more prone the hair will be to breaking.

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Sasha Brown

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Last Updated on January 27, 2022

5 Reasons Why Food is the Best Way to Understand a Culture

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5 Reasons Why Food is the Best Way to Understand a Culture

Food plays an integral role in our lives and rightfully so: the food we eat is intricately intertwined with our culture. You can learn a lot about a particular culture by exploring their food. In fact, it may be difficult to fully define a culture without a nod to their cuisine.

“Tell me what you eat, and I’ll tell you who you are.” – Jean Anthelme Brillat-Savarin (1825).

Don’t believe me? Here’s why food is the best way to understand a culture:

Food is a universal necessity.

It doesn’t matter where in the world you’re from – you have to eat. And your societal culture most likely evolved from that very need, the need to eat. Once they ventured beyond hunting and gathering, many early civilizations organized themselves in ways that facilitated food distribution and production. That also meant that the animals, land and resources you were near dictated not only what you’d consume, but how you’d prepare and cook it. The establishment of the spice trade and the merchant silk road are two example of the great lengths many took to obtain desirable ingredients.

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Food preservation techniques are unique to climates and lifestyle.

Ever wonder why the process to preserve meat is so different around the world? It has to do with local resources, needs, and climates. In Morocco, Khlea is a dish composed of dried beef preserved in spices and then packed in animal fat. When preserved correctly, it’s still good for two years when stored at room temperature. That makes a lot of sense in Morocco, where the country historically has had a strong nomadic population, desert landscape, and extremely warm, dry temperatures.

Staples of a local cuisines illustrate historical eating patterns.

Some societies have cuisines that are entirely based on meat, and others are almost entirely plant-based. Some have seasonal variety and their cuisines change accordingly during different parts of the year. India’s cuisine is extremely varied from region to region, with meat and wheat heavy dishes in the far north, to spectacular fish delicacies in the east, to rice-based vegetarian diets in the south, and many more variations in between.

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The western part of India is home to a group of strict vegetarians: they not only avoid flesh and eggs, but even certain strong aromatics like garlic, or root vegetables like carrots and potatoes. Dishes like Papri Chat, featuring vegetable based chutneys mixed with yoghurt, herbs and spices are popular.

Components of popular dishes can reveal cultural secrets.

This is probably the most intriguing part of studying a specific cuisine. Certain regions of the world have certain ingredients easily available to them. Most people know that common foods such as corn, tomatoes, chili peppers, and chocolate are native to the Americas, or “New World”. Many of today’s chefs consider themselves to be extremely modern when fusing cuisines, but cultural lines blended long ago when it comes to purity of ingredients.

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Black pepper originated in Asia but became, and still remains, a critical part of European cuisine. The Belgians are some of the finest chocolatiers, despite it not being native to the old world. And perhaps one of the most interesting result from the blending of two cuisines is Chicken Tikka Masala; it resembles an Indian Mughali dish, but was actually invented by the British!

Food tourism – it’s a whole new way to travel.

Some people have taken the intergation of food and culture to a new level. No trip they take is complete with out a well-researched meal plan, that dictates not only the time of year for their visit, but also how they will experience a new culture.

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So, a food tourist won’t just focus on having a pint at Oktoberfest, but will be interested in learning the German beer making process, and possibly how they can make their own fresh brew. Food tourists visit many of the popular mainstays for traditional tourism, like New York City, San Francisco, London, or Paris, but many locations that they frequent, such as Armenia or Laos, may be off the beaten path for most travelers. And since their interest in food is more than meal deep, they have the chance to learn local preparation techniques that can shed insight into a whole other aspect of a particular region’s culture.

Featured photo credit: Young Shih via unsplash.com

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